1: Cut the scallops into 5-cm sections, add 1/3 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon soy sauce and 1/2 tablespoon cornstarch, and marinate for 15 minutes; slice the ginger, mince the garlic, and cut the green onions into pieces.

2: Take an empty bowl, put in 1/3 tablespoon salt, 1 tablespoon cooking wine, 1/3 tablespoon sugar, 1/2 tablespoon cornstarch, 1 tablespoon soy sauce and 1/2 cup water, and mix with scallion pieces, ginger slices and garlic to make a sauce.

3. Whisk the eggs into a bowl and set aside; remove the head and tail of the scallions and cut into segments, then shred.

4, hot pan 1 bowl of oil, first to the scallops coated with a layer of egg wash, and then into the pan frying until both sides of the golden brown, sheng up and drain the oil.

5. Pour in the remaining oil in the pan, sauté the scallions, pour in the scallops and the sauce, and simmer over low heat for 5 minutes until the soup thickens.